Nightshade Free Cinnamon-Walnut Roasted Pineapple with Cashews
Roasted fruit desserts don't get nearly enough credit, and this caramelized pineapple situation is about to change that. A warm spiced glaze of coconut oil, maple syrup, cinnamon, ginger, and turmeric coats each ring before it hits a hot oven, where the natural sugars concentrate into something deeply golden and almost jammy at the edges. Walnuts and cashews get scattered over the top partway through roasting, so they toast right alongside the fruit and add a satisfying crunch to every bite. A final hit of fresh lime juice brightens the whole thing up and keeps it from feeling too rich. Nightshade-free eating can sometimes feel limiting when it comes to dessert, but this recipe is a reminder that the best sweets are often built on nothing more than good produce and a smart spice blend — no tomatoes, peppers, or potatoes anywhere near this pan. Torn mint leaves on top are optional, but they add a cool, fresh contrast that makes the dish feel genuinely special. Serve it warm straight from the baking sheet and watch it disappear.
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Learn more →Ingredients
4 servings
- 1 medium pineapple, peeled, cored, and cut into 8 rings (about ½ inch thick)
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ⅛ tsp fine sea salt
- ½ cup raw walnuts, roughly chopped
- ¼ cup raw cashews, roughly chopped
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, whisk together the melted coconut oil, maple syrup, cinnamon, ginger, turmeric, and salt until smooth and combined, about 1 minute. Remove from heat.
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